Bulgogi

(불고기, Korean beef)

makes 4 servings

2 lb (900g) beef rib eye thinly sliced, about 1/8"thick

1/2 Asian pear cut up

1/2 onion cut up

4-5 dried anchovies

2 dried sea kelp

1 Cup water

soy sauce marinade

7 Tbsp low sodium soy sauce

3-4 Tbsp sugar

3 cloves garlic finely minced

2 Tbsp mirin or rice wine

1 Tbsp sesame oil

2 tsp toasted sesame seeds

1 tsp black pepper freshly ground

Place a sheet of paper towel on the cutting board and layer beef slices (in a single layer) without overlapping. Put another paper towel on top and repeat the layering. Cover the top with towel. Let them sit for 10 minutes so the paper towel will absorb some blood.

 

Puree pear and onion in the blender. Filter the puree in the coffee filter to get the clear juice, discard the fibers. Remove the paper from the beef and place the beef in a mixing bowl. Pour the pear onion juice over and mix well with your hand. Let it sit for 30 minutes in the fridge.

 

Meanwhile make anchovy stock by combining anchovy, sea kelp, and water in a small sauce pan. Boil and simmer for 5 minutes. Remove the pan from heat and cool for 20 minutes. Discard the anchovies and sea kelp, reserve 1/2 cup of stock.

Make the soy sauce marinade by combining all the ingredients.

Pour stock and soy sauce mixture to the beef and mix everything thoroughly by hand.

Let the meat marinade in the fridge overnight or at least 4 hrs. When ready heat skillet over medium-high heat until it gets nicely hot. Do not add any oil. Place beef and spread to cover the skillet. It will sizzle. Gently stir the meat to cook. You only need to cook for 1 or 2 minutes since the slices are very thin.

 

Remember! overcooking will make your meat tough.You will see the meat releasing its juice while cooking.  Serve your Bulgogi with its juice over rice immediately. Enjoy!

 

Optional: Saute some onions and mushrooms with a little bit of oil, season with salt and pepper, and use as topping over meat.